# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon fine salt
03 - 1/4 teaspoon freshly ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon toasted sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Garnish (optional)
13 - 2 tablespoons sesame seeds
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment and set a rack in the center position.
02 - Pat the thighs dry with paper towels, then season both sides evenly with salt and black pepper. Arrange the thighs skin-side up on the prepared sheet with a small gap between pieces.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic and grated ginger. Warm over medium heat, stirring until the sugar dissolves and the mixture reaches a gentle simmer.
04 - Whisk the cornstarch and water in a small bowl to form a slurry, then stir it into the simmering sauce. Continue to cook, stirring, for 2 to 3 minutes until the glaze slightly thickens. Remove from heat and set aside.
05 - Brush roughly half of the glaze over the chicken thighs, ensuring even coverage on the skin. Transfer the sheet to the oven and bake for 25 minutes.
06 - Remove the tray, brush the thighs with the remaining glaze, then return to the oven and bake for an additional 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 175°F and the skin is sticky and caramelized. For extra color, broil 2 to 3 minutes, watching closely.
07 - Transfer the thighs to a platter and let rest 3 to 5 minutes. Sprinkle with sesame seeds and sliced green onions if using. Serve hot with steamed rice and vegetables as desired.
